Swiss Chard Dal Paanch Phoron

it’s done:

Soak tamarind in warm water and keep aside for about 15-30 mins, if using. Once soaked, squish tamarind into pulp.

To properly wash the leafy greens in a food-safe way to get rid of pesticides, bacteria and germs along with mud and farm residue, add some baking soda to a big bowl of water; dunk the leafy greens and give a good scrub/rinse. Rinse again or several times in clean water until visibly clean. Pat dry on a clean kitchen towel. Chop swiss chard separating the stalk from the leaf. If you do not prefer to use the stalk, refrigerate for later use in another dish. Else, finely chop the stalk into thin slices and then the leaf. Roughly chop the spinach bunch.

Cook lentils Wash toor dal and split yellow dal until water runs clear. Pressure cook the lentils with the tomato,turmeric and water enough and more to cover the lentils and tomato halves. When the cooker has cooled, whisk through the lentils and tomato to mash well for a uniform consistency. If not using a pressure cooker, cook the same in a pot stove top. Let the water come to a rolling boil and simmer partially covered until the lentils are soft and cooked or can be mashed easily.

For the seasoning heat oil or ghee in a heavy bottomed saucepan on high heat. When the oil is hot enough or shimmering, add paanch phoron, reduce heat to medium and let the whole spices splutter and crackle. Add whole green chillies, chopped onion followed by turmeric and sauté until onion turns translucent. Add chopped leafy greens and sauté until soft and cooked. Add salt, red chilli powder, tamarind pulp if using and mashed lentil mixture and simmer to a slow boil, about 10 mins. Do not bring to a rolling boil for the risk of losing the flavor of the spices. Once done, cover and set aside. If not using tamarind, squeeze lemon juice after setting aside and stir well.

Garnish with cilantro and serve hot with steamed rice and a spoon of ghee or fresh off the griddle Indian breads.

Note:  Some find it very convenient to use ready made concentrated tamarind paste, use smaller quantity in that case.

Paanch Phoron is readily available in most Indian grocery stores or world food markets. If not, you could simply buy the five spices separately and mix them in equal parts. For best potency, be sure to store them in air-tight containers in a cool dark place.

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